Tag: Endothermic reaction

While pure erythritol is about 60–70% as sweet as table sugar, many users report a distinct cooling sensation when consuming it. This unique mouthfeel, reminiscent of mint, often leads people to question, “Does erythritol taste minty?”.

Over 50% of consumers seek products with reduced sugar, leading to the widespread use of sugar alcohols as low-calorie sweeteners. These unique compounds are known for providing a pleasant, refreshing sensation, raising the question: do sugar alcohols have a cooling effect? The answer lies in their chemical properties and how they interact with saliva.

Sugar alcohols, also known as polyols, are the category of sweeteners responsible for the distinct cooling effect, with erythritol having a particularly strong and notable one. This unique property is due to an endothermic reaction that occurs when the crystalline sweetener dissolves.

Erythritol has one of the highest heats of dissolution among all sugar alcohols, a physical property that directly explains why **erythritol causes a cooling sensation** when it dissolves. This refreshing effect is a defining characteristic that influences its use in various food and confectionery products.

An estimated 60-90% of erythritol, a popular sugar alcohol, is rapidly absorbed by the body and excreted unchanged, a trait that contributes to its pronounced mouthfeel. This unique sensory experience is often described as a cooling effect, which begs the question: which sweetener has a cooling effect?

Swerve, a popular zero-calorie sweetener, primarily consists of erythritol, a sugar alcohol. This key ingredient is precisely **why does Swerve have a cooling effect** when it dissolves on your tongue, unlike traditional table sugar.